Zucchini Bread

Growing up on a small dairy farm, I recall Dad planting a small garden every year. Well, small for a farm, huge compared to what the neighbors grew.

When I was 10 or so Dad planted zucchini. He and Mom had NO idea how much zucchini *1* plant would produce … he planted at least a dozen!

We had zucchini ad nauseum. Mom kept coming up with new recipes for it – we had 3 different kinds of zucchini jam, we shredded it and froze it. ARGH! I think Dad gave it away at gunpoint, “Take this bag of zucchini or die!” ROFL!

Of all the things we did with zucchini, the bread is my favorite. I still love zucchini bread. Although initially I admit I had my doubts, as Mom chopped it instead of shredding it the first time!

The second year Dad only planted 3 plants …

Zucchini Bread

  • 3 eggs
  • 1 cup oil
  • 2 cups sugar
  • 2 cups zucchini, peeled & ground fine
  • 2 tsp vanilla extract
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1 tsp salt
  • 2 tsp cinnamon
  • 3 cups flour
  • 1/2 cup walnuts, chopped (optional)
  • 1/2 cup raisins (optional)

Beat well the eggs, oil, sugar, zucchini, & vanilla. Add baking soda, baking powder, salt, cinnamon, and flour; beat well. Add nuts & raisins; beat well. Place in two greased and floured bread pans. Bake at 325 F for 1 hour 20 minutes.

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